Kolachkes
Light, buttery, and sweet with a topping of fruit preserves, these Eastern European kolachkes are a perfect addition to your holiday cookie tray!
Servings: 3 dozen
Equipment
Ingredients
- 1 cup butter softened
- 3 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups flour
- 1/2 cup preserves I used black raspberry
- ⅓ cup powdered sugar
- Additional powdered sugar
Instructions
- Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
- Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
- Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
- Bake for 12-17 minutes. Cool and dust with powdered sugar.